Country Sour dough fruit and nut loaf

Ingredients:

Ingredients
SB FRENCH STYLE T65 FLOUR	750gm
Fresh Yeast or Active Dry Yeast (30gm)	300gm
SB SourTeig 25 (Dehydrated Ferment)	250gm
Water approx.(preferably filtered)	600gm
Chopped Walnuts	100gm
Chopped Raisins	100gm
Chopped dehydrated Figs / Apricots	100gm

BAKING METHOD

Mixing Time (approx.) : 4 mins slow 5 mins fast
Dough temperature : 22°C - 24°C
Bulk fermentation : 30 mins
Scaling weight : 500g
Knock the dough, divide it into 2 equal parts and make round balls.
Final proof: 40 to 50 mins approx. under 75% humidity and 33°C.
Baking temperature: 220°C with falling temperature of 210°C
Baking time: 40 mins approx. for 500g of dough

Mix all the ingredients in the mixing bowl along with the fruits & nuts. Remove from the mixer and make up the dough for fermentation. Once bulk fermentation is done, scale the loaves and shape or mold as desired. Put the molded balls for final proof. Load the loaves in preheated oven and give lots of steam for initial 20-30 seconds. Bake approximately for 40-45 minutes for 500g-loaf size. Remove the breads from the oven and cool on a wire rack for at-least an hour before slicing.

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Country Sour dough fruit and nut loaf